1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

I^onu JWaae Wiimu malt to color if required. Mash with twenty- four, fourteen and eleven barrels of water, then boil with one hundredweight Kent hops, and set with seven gallons yeast, three pounds salt. Mash the grains for table beer. PORT WINE To ten gallons prepared cider, add one and one-half gallons good port wine, two and one-half quarts wild grapes (clusters), two ounces bruised rhatany root, three-quarters ounce tincture of kino, three-quarters pound loaf sugar, one-half gallon spirits. Let this stand ten days ; color if too light, with tinc- ture of rhatany, then rack it off and fine This should be repeated until the color 1. Two gallons damson juice, two gallons cider, three-quarters ounce sloe juice, one pound sugar, one pound honey. Ferment, then add one quart spirit, one gallon red cape, a little over one ounce of red tartar (dissolved), the same of powder of catechu, one-tenth ounce bruised ginger,, one-tenth ounce cassia, a few cloves. Mix well with two tablespoonfuls of brandy coloring. 2. Two pounds buUace, ten pounds dam- it. is perfect and the liquid clear. PORT WINE (BRITISH)

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